I LOVE me some Philly Cheesesteak! And while I admit that I haven’t been to either Pat’s or Gino’s in Philadelphia, this slow cooker Philly CheeseSteak Recipe is incredible.
And it’s basically a dump recipe, which is my favorite kind. Just throw everything in the slow cooker. I wasn’t actually able to make them for my family for dinner.
I didn’t have time, so it had to be done on a Sunday afternoon. They were done at about 3 pm, and then I photographed them.
My daughters came in from playing outside and immediately said, “What is that smell??? I want that!”
As soon as I finished taking photos, our family devoured those Philly cheesesteak sandwiches, saying things like, “Oh my gosh, this is so good.”
So yeah… they’re good! And part of our monthly meal plan for quick slow cooker recipes.
Key Takeaways
- Cook Time: Low – 4-8 hours; Pressure setting – 20 minutes
- Main Ingredients: Green peppers, onion, garlic, thinly sliced steak, and more
- Servings: 6
- Extras: Add mushrooms, zucchini, and other veggies for added nutrition and new flavors
- Tips: If you’re buying full steak to cut, remember to cut against the grain so your meat doesn’t fall apart
Slow Cooker Philly Cheesesteak Recipe (Instant Pot too)
Honestly, I think the slow cooker is the ideal way to make these (or the Instant Pot – that’s what I use now).
You don’t want to use an expensive piece of meat for Philly cheesesteaks. Use something cheap like a top-round roast or a London broil.
As long as it’s thinly sliced, with a little bit of fat, most meats become nice and tender in the slow cooker- perfect for Philly cheese steak!
While those cuts of beef are tough by themselves, they will be melt-in-your-mouth tender after they’re done cooking. And there are 2 reasons for this.
First, cut think sliced steak against the grain. This eliminates any ‘stringiness’ in the meat and will make it much more tender when you chew it.
Secondly, the slow cooker will just do its thing – braise the meat.
Honestly, this slow cooker Philly cheesesteak recipe is REALLY easy.
Once you’ve got steak slices and cut veggies, you just put them all in the slow cooker or Instant Pot and turn it on. I added the Italian dressing packet because it really gives these a nice tangy flavor.
After they’re done, scoop the meat onto toasted hoagie rolls, top them with mild provolone cheese, and then place them under the broiler for a few minutes to get gooey, melted provolone cheese.
And then devour them!
The sauteed onions and bell pepper and the flavorful meat come together without having to stand over multiple pans on the stove, which is a true blessing.
I love caramelized onions and peppers for Philly cheesesteaks, but spending so long stirring is a pain- the slow cooker has fixed that and kept all the flavor!
But there’s one more thing I should mention. I just couldn’t help myself – you’ve got leftover liquid left… so I just had to dip my Philly cheese steak in it (French dip style).
I highly recommend doing that and not wasting those juices at the end!
Ingredients
- 2 green peppers sliced
- 1 onion sliced
- 2 cloves garlic minced; or 1 tbs garlic powder
- 2 - 2 1/2 lbs. thinly sliced steak I used top round
- 1 tsp salt
- 1/2 tsp black pepper
- 1 envelope dry Italian dressing mix
- 1 cup water
- 1 beef bouillon cube
- 6 slices of provolone cheese
- 6 hoagie rolls
Instructions
- Place all the ingredients in the Instant Pot or Slow Cooker (except for the cheese and hoagie rolls).
- Using pressure cooker setting, seal and cook for 20 minutes. Or cook for 4-8 hours in the slow cooker on low.
- Let in naturally depressurize for 10 minutes (Instant Pot only).
- Release the steam and open the Instant Pot (Instant Pot only).
- Scoop out the meat/veggies into the rolls.
- Place the hoagie rolls on a cookie sheet and top with a slice of cheese per sandwich (cut in half)
- Broil for about 5 minutes or until the cheese is nice and bubbly.
- Enjoy! And feel free to dip the sandwiches in the leftover juice.
Recipe Substitutes
Customizing your Philly cheesesteak to suit personal tastes or dietary requirements is remarkably simple and allows for a flavorful experience tailored to each diner.
For those looking to swap the meat, thinly sliced chicken breast or portobello mushrooms make excellent alternatives.
They can provide a leaner or vegetarian option while still absorbing the rich flavors of the dish.
If you still want the beef in your Philly cheesesteaks but want something less expensive than skirt steak or ribeye steak, you can use flank steak or even thinly sliced roast if preferred.
When it comes to cheese, traditional Philly cheese steak options like melted provolone cheese or American cheese can be replaced with whatever cheeses you like best.
For dietary needs, dairy-free or low-fat variants can help fit your lifestyle. I know many families need to make these swaps!
Next, the choice of veggies is entirely up to you; while caramelized onions and sauteed bell peppers are the staples, feel free to introduce others, like spinach, mushrooms, or zucchini, for added nutrition and taste.
Lastly, the hoagie rolls! I love toasted hoagie rolls for cheese steak sandwiches, but you can bake the bread or leave it soft and fresh.
The hoagie rolls are also the easiest thing to swap, whether you need gluten-free bread, homemade sub rolls, whole-grain bread, or whatever else.
You can buy or make whichever bread you’d prefer for your Philly cheesesteak sandwich, but I recommend a soft, thick bread to soak up the juices
These simple swaps ensure the dish remains inclusive, inviting everyone to enjoy this comfort food classic.
FAQs
What kind of cheese should I use for the Philly Cheesesteak sandwiches?
Provolone cheese is a popular choice for an authentic Philly Cheesesteak recipe due to its mild flavor and excellent melting qualities.
However, feel free to experiment with a new cheesesteak cheese like American cheese or Cheez Whiz for a creamier texture and different taste profile.
I had never had Cheez Whiz until I visited Philly- I thought it was that canned spray cheese, but it’s so different and more flavorful!
Cheez Whiz is something you should try at least once- it’s almost like “dunking cheese” rather than just melty cheese slices, and it changes the sandwich in a great way.
What is the best cut of meat for a Philly Cheesesteak?
Traditionally, thinly sliced ribeye steak or skirt steak are used in a classic Philly Cheesesteak. However, these cuts can be expensive and may not always fit into everyone’s budget.
Leaner and more affordable options such as top round roast or flank steak are also excellent choices that
Is there a vegetarian version of this recipe?
For a vegetarian twist on Philly cheese steaks, you can use meat substitutes to fit your dietary needs.
Substitute the beef in your cheesesteak sandwich with thinly sliced tofu, portobello mushrooms, or seitan.
These alternatives will still absorb the flavors well and, when cooked in the slow cooker or Instant Pot with the same seasonings, will offer a delightful texture and taste that’s quite satisfying.
Depending on the thickness and what meat substitute you pick, you may want to add it in later so things don’t overcook or become mushy.
How can I make a gluten-free Philly cheese steak?
For those following a gluten-free diet, making this recipe suitable is straightforward. Replace the traditional hoagie rolls with your favorite gluten-free bread option.
Nowadays, many bakeries and grocery stores offer delicious and structurally sound gluten-free rolls that can hold the filling without falling apart.
Additionally, ensure that the Italian dressing packet, the sliced cheese, and any other added ingredients are labeled gluten-free to avoid any cross-contamination.
Simple swaps allow everyone to enjoy a gluten-free version of this classic comfort food without compromising on taste or texture.
Can I make this recipe ahead of time?
Yes, the beauty of this slow cooker recipe is that it’s perfect for meal prep.
Mix the beef, onions, and bell peppers as instructed, then store them in the refrigerator for up to 3 days.
You can even put the contents in a freezer bag if you meal prep on the weekend; when you want to eat it, you can defrost it in the fridge the day before or cook a little extra in the slow cooker.
I recommend, if you’re slow cooking from frozen, check in after a half hour to an hour to stir things up and make sure it’s settled.
When you’re ready to cook, pop the cheesesteak mixture in the slow cooker, set the timer, and get ready to assemble your Philly cheesesteak sandwiches like normal.
How can I make my Philly Cheesesteak healthier?
To make a healthier version, consider using lean cuts of beef and whole-grain hoagie rolls.
Ribeye steak can have more fat and be more expensive compared to a classic flank steak that’s lean and cheaper per pound.
Additionally, load up on the vegetables by adding more bell peppers and onions, or even mushrooms, to increase the fiber content and nutritional value of the sandwiches without compromising on the flavor.
The only swap I’m not big on for my cheese steak sandwich is the cheese- I don’t find the low-fat, skim, etc. cheeses the best, but that’s just me.
But do what’s best for your dietary restrictions- you’ll still be able to make a cheesesteak sandwich you’ll enjoy!
How can I make this recipe spicier?
If you’re looking to add a bit more heat to your Philly Cheesesteak, there are several ways to kick up the spice level.
Consider adding sliced jalapeños or pepperoncini to the vegetable mix before cooking.
Alternatively, a sprinkle of red pepper flakes or a dash of hot sauce mixed into the meat and veggies can also elevate the heat.
Adjust the amount according to your spice tolerance and preference for a deliciously fiery twist on the classic.
Final Thoughts
This slow cooker Philly Cheesesteak is more than just a convenient and delicious meal option; it represents a delightful bonding experience for families.
Its simplicity invites even the busiest individuals to try their hand at cooking, ensuring a flavorful, home-cooked meal that doesn’t require hours of preparation.
From the tender, juicy meat to the tangy flavor that the Italian dressing packet adds, every bite is a testament to the joy of sharing great food.
Whether it’s a casual Sunday afternoon or a hectic weekday dinner, these Philly cheesesteaks are sure to bring smiles and satisfied stomachs to your dining table, making them an instant hit with both kids and adults alike.
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Hi, is it better cooked in the instant pot or the slow cooker? Thanks
Hey Brian – probably about the same. Both ways will end up delicious 🙂
Thank you for the recipe
Do you use any oil or water?
The water is listed in the recipe
Trying this tomorrow!!
Do you thinly slice the meat before placing it in the crockpot or after it’s cooked? If so, how do you slice it?
Thinly slice before placing in the slow cooker. And I use a sharp chef’s knife to slice it against the grain.
it helps if you slightly freeze the meat before you cut it
Is this on high pressure or normal in the IP? Thanks
I’m not sure… the IP I have only has one setting. I think it’s the high setting.
Can you use eye round steak?
Is the 40 minute cook time accurate? That seems quite long.
That’s my thinking too. Way too long for IP?
A different recipe I found shows 10 minutes on high pressure, then natural release for 10. I’m going to try that. After 40 minutes, the peppers and onions would be obliterated.
After 20 they were mush, but the taste was very good. I think I will try 10 minutes next time.
40 minutes way too long 10
Will prob do it.we had philly mush steak at least I know now!
40 mins is accurate if you want this to be a smoothie. At 30 min the meat was crumbly and dry, the onions and peppers were mush. I *knew* I should have tried 10 min first!
20 minutes is what I did today and the meat was tender. I wondering about 15 minutes to still have the veggies soft, but not as cooked.
I was going to say IP 40min definitely WRONG
I did 20 with 10NPR. Meat and sandwiches were amazing but the peppers were a bit mushy and the onions were disintegrated.
I did 40 min and it was great ♀️
40 mins is way to much, great flavor but peppers and onions were gone, and the meat had good flavor but fell apart. 10 mins next time, and maybe a half cup of water.
I did 10 minutes but sautéed my pepppers and onions with meat first and did a qr. it was perfect.
Just started prepping this for the slow cooker and realized the times listed are for the Instant Pot. I hope someone sees this quickly–how long in a crock pot??
I’m thinking you could substitute beef broth for the 1 cup water and bullion cube? Does that sound right? Also, if you are cooking this for longer times in the crockpot – like 8+ hours while you are at work. I would suggest putting the whole roast in there or cutting into LARGE sections….the smaller the slices the more it will fall apart – we’ve found this out the hard way lol. Also you could cut onions and peppers up the night before and store in a bowl so all you have to do is throw it all in before… Read more »
Were the peppers and onions mushy? I’m thinking slow cooker low for 4 hours and then add the peppers and onions for a couple more hours. I always use beef broth and zesty Italian packet, but usually add a packet of au jus as well. (Delicious dipping) Or else I’ll just quick sauté the veggies on the stove. Since I have to add mushrooms . Somehow I can’t have a philly without them.
For the IP use 20 minutes on manual with a 10 minutes NR. Turned out fine that way. 40 minutes is too long.
At my grocery store I can buy VERY thinly sliced beef at the meat counter. I use this, in a frozen state; season the meat with garlic and onion powder, Accent, and pepper, put the veggies on top and then use a packet of au jus mixed with two cups of hot water (rather than the 3 called for on the packet) to which I have added minced garlic and a few dashes of Tabasco Sauce, pour over all and set the Crockpot for 4 hrs. on high. Break up the meat after it has cooked for a bit.
Sounds Delicious
Can this be frozen and then used at a later date?
He there, this is my first time using an Instapot I’m currently in the process of cutting everything up for cooking. What pressure do you use the instapot on? Low-high? Thanks
I think I seen it in the comments, it said high pressure.
Do you have a nuteition breakdown on this?
I followed the recipe extactly (using the pressure cooker) and the meat ended up more like pot roast and the pepers were mush. 40 minutes is way too long. There was also a lot of liquid left over.
I made this last night and mine turned out exactly as you described, Darcy. If I wanted pot roast, I would have made one. Even though I used a slotted spoon, with all of the juice, the bread was a soggy mess even after broiling.
Omigoodness these are incredible!! These are a keeper! I can’t figure out why everyone is complaining about the 40 minute cook time. I think only one of them actually tried it. These melt in your mouth at 40 minutes. And no, the peppers and onions are not obliterated as someone suggested. I haven’t felt like raving about a recipe this much in awhile and I’m the type that follows food blogs and makes 3-5 new recipes a week, every week. This recipe is wow. For real people!
Hey Tara, what pressure setting did you use for the 40 minutes? Thanks 🙂
I used high pressure. I’ll note I didn’t have steak meat so I used cube stewing beef. Perhaps that made a slight difference!
Tara,
Did you use a slow cooker/crockpot? Did you use high setting for 40min.? Im about to try this recipe but i was confused with the times and settings for an actual slow cooker.
No, I didn’t use the slowcooker. Used an instant pot on high pressure.
Sorry – but my onions and green peppers were like mush after 40 minutes! I didn’t make them that small either to start. Flavor was fantastic of this recipe however and I used London Broil as my meat so it was delicious!
My instant pot only has one setting for pressure cooking on manual. I cooked it for 20 minutes with 10 minutes natural release. Meat was very tender and veggies were pretty mushy. Hope it helps anyone else thinking about making this.
Hi. What setting if cooked in the slow cooker. High or low?
I made these last night. The very first time I used my instant pot. Homerun! They tasted great and turned out great. There was a good bit of liquid but we just dipped our sandwiches in it. Our sandwiches were not soggy at all. Followed the recipe exactly.
So I’m making this now and I didn’t realize that I have no dry Italian. Do you think reg Italian dressing would work the same?
I would search for a recipe for dry italian instead? It won’t be as concentrated and may make more liquid. Let me know how it turns out.
My husband said this is the BEST Philly Cheesesteak he has ever had in his life. I must admit, it is pretty perfect!! You all must try it. Thank you so much for sharing your recipe sweetie!!
So, what was the concensus for the timing in the Insta Pot?
I thought 40 minutes looked way too long.
Thanks!
I’ve made this twice and did 40 minutes. Though I used cubed stewing beef, so that is thicker cuz I didn’t thinly slice it. If I had read the comments first I would have used less out of fear, but I used 40 minutes on high pressure and the meat melted in my mouth (as desired) and my veggies were fine. Soft yes, but I thought they should be soft. They were by no means obliterated as many suggested would happen.
My husband and I made this tonight using 10 minutes on high pressure and 10 minutes NPR. It’s really good, and the meat has a slight bite to it still. If you want something more “Melt in your mouth” I’d suggest cooking it for a little longer. At this, the onions were basically disintegrated, but the flavor is there, and the peppers are definitely a little mushy, but still really good!
I made this tonight as the first thing I’ve made in the instant pot and did the 40 min and loved the melt in your mouth tenderness of the meat — the onions were pretty much gone but flavor was definitely there and peppers were a little mushy but not bad at all. Next time I may reduce to 30 min and see how that goes— I want the meat tender for sure but this was oh so good!!
I have a 6 qt IP and just learning to use it. Could I double this recipe in it and still be okay, not overfilled??
I would think so, I wouldn’t increase liquid as many comments said there was plenty of juice left after cooking, but you might add another bullion cube or switch to equal amount of canned beef broth. I’m planning to add only half the onion/peppers with beef for flavor and then after it has finished cooking remove all from pot and add small amount of oil or butter and add addl onion and pepper to add right texture
I’d love to know how this turned out. I thought about as well. I want the onions and peppers to have some texture.
Going to try it tomorrow night!
We
I agree that 10 min was plenty of time!
I’d like to double the meat and use 5lbs. Wondering if the seasonings should all be doubled as well?
Yes, you would double everything for a double batch.
I was excited to see this recipe and try it out. But as I’m doing my prepping it was saying for the crockpot it takes 4-8 hours on low. At the top of the recipe it says total time: 1 hour and 10 minutes. I thought that was too easy and too short but I went with it. Now I have the crockpot on high but not sure how that will work out. Hopefully good. I will have to come up with something else for dinner for tonight. I’m sure this recipe will taste good but just not tonight.
4-8 hours is a large window of time… I wqs wondering is it 4 on high and 8 on low (typical)…?
Gonna give this a whirl for football this weekend.
Has anyone tried this in the crock pot/slow cooker? That’s all I have, so I am looking for a time- 8 hours on low?
Did you ever do 8 hours on low? Or 4 hours on high?
Made this tonight. While the meat and veggies were not over cooked at 40 mins the flavor just was not there. I also think there was WAY too much liquid. Plan to try again and tweak.
So I just bought my instant pot today and wanted something easy to start with. I mixed all the ingredients and set the ip to the recommended settings. After a bit I started reading the comments and panicked about the time setting. It had been cooking for 18 minuets already. I turned the ip off and let it depressurize for 10 minuets. I’m glad I stopped it. Had it gone for the full 40 minuets the peppers and onion would have been non existent. Otherwise all is wonderful! I like my veggies more intact so I would do 10 minuets… Read more »
My thoughts exactly! My green peppers and onions were way too mushy. 🙂
Omg I am litterally sitting here doing this exact thing … I too bought mine today and wanted an easy recipe … Mine has been cooking for 11 minutes now and I am contemplating when to hit the cancel button…. As much as I wanted one pressure cookers still scare the CRAP out of me … Seen the old ones blow up a few times
I followed the recipe exactly as written. I cooked mine in my Instant Pot. It turned out AMAZING!!!
What are your thoughts on subbing chicken?
Sounds delicious to me.
I made this last night and I bought London Broil as my meat…flavor was fantastic. Only thing I didn’t like; I wouldn’t have put the onions and green peppers in for the whole 40 minutes. They were way too mushy in my opinion! I have looked at some of the comments on this other places and some only put the peppers/onions in for the last 20 minutes. I tend to agree…I think I will try that next time.
This was delicious. Only took 30 min total in instapot. Definitely will make again. Meat was so tender!
I am unfamiliar with what an Italian seasoning package might be. Can anyone describe what size, brand? I am not sure this exists in Canada!
Made by Good Seasons – Itailian Salad Dressing – dry packet found where the liquid salad dressing are in the grocery store. .7oz packet
Can you use hidden valley ranch dry packet instead?
Try club house mixes
I am still deciding on low or high pressure and for how long?
I have a up just opened it!! But it does not have the pressure cooker!! What do I do? What setting do I use? Please help
Instant Pot sorry
I made this last night with flank steak, cooked for 30 min. It was AMAZING! I think next time I’d do 25 minutes. The meat was tender and falling apart. Veggies were def cooked and soft but isn’t that how you’d want it on this type of sandwich? I added a couple pepperoncinis and a splash of the liquid from the jar which added a little kick.
This was so so so so so good.
Born and raised in S. Philly, this recipe looks good it just isnt a Philly cheesesteak. I have never, ever had peppers or Provolone on a cheesesteak. I believe its more like an italian beef sandwich Chicago style. Looks very good though.
First try with an instapot. This was excellent! Asked the butcher to thin slice top round for me, made the recipe as written except cooked for 20 minutes. The onions were pretty much gone, and the peppers were very soft. The meat was incredibly tender and the taste was fantastic! This is a keeper, though next time I may do the vegetables separately, but put some onions in for flavor in the liquid.
Making this now looks and smells great. Can’t wait till it’s ready
Followed the recipe and it’s definitely too long. The peppers and onions were mushy and tasted way overcooked. The recommended cut of meat was more like a roast. Will try again with a different cut of meat and reduced cook time.
Is the 40 minutes count from when you turn on (cause it takes about 20 minutes to get to pressure) or count from after you reach pressure? Making now it took about 20 minutes to get to pressure and then started counting the 40. Because of comments I will turn off at 20 minutes. Wish me luck!
I’m curious…how did this turn out for you?
Made these tonight in the crock pot for myself and my boyfriend. These were hands down the best steak and cheese subs we’ve ever had! So flavorful and the steak was so tender.
The only thing I changed: After the steak was cooked, I cut it up very fine, and then put it on a cookie sheet in the oven on a low broil till the meat was browned a bit more. Came out perfect!
How long did you cook it in the slow cooker? High or low?
Made it tonight. My twins (17) had varying opinions. My daughter thought it was bland and dry, she added mayo to the bun. My son thought it was good, but try another cooking method. Had the butcher cut against the grain, cut in in thin slices “across” vs against the grain. Was skeptical. I will cut next time. I couldn’t put a time for the the pressure cooker option, so tried the DIY choice for 10 minutes. Didn’t work. Veggies good, but meat not tender yet, close. Went to pressure cooker for another 10 minutes, used a timer then opened… Read more »
It was a good hot sandwich, it just didnt taste like a philly to me
I used a crockpot ( 7.5 hrs) and the meat ( round steak) tasted to much like a roast in my opinion.
I would make it again, I would just probably use stew meat ( cheaper and already prepared).
Also we topped it with jalapenos and left over queso ( valveta & rotel) which we all really liked!
I made this recipe with a few adjustments, based on comments, and it was good. I used a bottom round sliced thin for stir fry. Since it was presliced, it was perfect. I also had just over a pound of meat, so I halved the green pepper, onion, and Italian dressing. I cooked it 10 minutes. If the meat would have been thicker, it probs wouldn’t have been cooked all the way. I think I will try 15 min. next time. I used tongs to get the meat and veggies out of the pot and drained them on a paper… Read more »
I should have know 40 min was way too long, when it takes 8 min for shredded chicken. Mine turned to mush and the bread got burnt. Broil might have been a little high, it turned black after 2 min.
I made this today in my crockpot. It was so delicious!!! Super easy!
How long did you cook it in the crock pot? High or low?
What size instant pot? I only have a 3 qt.
This is a keeper! I had my butcher cut 2 pounds of top round for me. I agree that I will reduce the time to 30 minutes next time. One person commented that they would add some onion at the beginning for flavor, then add more onion and peppers later. I’m wondering if you’re cooking it for 30 minutes, when would you add the additional onions and peppers. Any thoughts?